Fall Fattoush Salad

  • Author: Alex
  • Category: Salad


Fall Fattoush Salad! Kale salad tossed with sliced apples, juicy grapes, maple-mustard dressing and topped with pita chips.

  • Author: Alex
  • Category: Salad
  • Author: Alex
  • Category: Salad


  • 2 pita breads, torn into chunks
  • 1 tsp. olive oil
  • pinch salt/pepper
  • 8 cups shredded kale (I used the Cruciferous Crunch bagged kale salad from TJ’s)
  • 2 apples, sliced thin
  • 1 cup halved grapes
  • 2 persian cucumbers, sliced thin
  • 1/2 cup chopped hazelnuts, lightly toastedDressing:
  • 3 tbsp. dijon mustard
  • 2 small garlic cloves, minced
  • 2 tbsp. lemon juice
  • 1 tbsp. maple syrup
  • 1/4 cup olive oil


  1. Preheat oven to 350 degrees F.
  2. Toss the pita bread with 1 tsp. olive oil and a pinch of salt/pepper. Place in a single layer on a baking sheet and toast for 2-3 minutes until slightly crisp. Remove from oven and set aside to cool slightly.
  3. While the pita is toasting, heat a non-stick pan over medium heat. Add the hazelnuts and lightly toast, making sure not to brown. Remove from heat.
  4. Toss together the shredded kale, sliced apples, halved grapes, sliced cucumbers, toasted hazelnuts and pita bread.
  5. Whisk together the mustard, garlic cloves and lemon juice. Slowly whisk in the olive oil. Season to taste with salt and pepper.
  6. Drizzle salad with mustard vinaigrette and serve.

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